How to Cut Butternut Squash

Ya know, I’m not very fond of winter. I hate being cold. I go into “shut down mode,” which leaves me balled up on the couch, surrounded by blankets, while I shiver and cry because I hate being cold. Thankfully this year Annie is on the move, so I should stay warm from running all over the house after her……right? Anyway, I know that when it starts turning cold that butternut squash are going to be ready, and that almost makes up for it. I love butternut squash! Annie loves it too! Last year my dad planted several and we enjoyed feeding them to Annie. I enjoyed eating them myself. I like to think that this year he planted more for me, but I’m not stupid. I know it’s all about Annie now. I’m chopped liver. Who cares? As long as he grows them and I get to eat them, I’m happy. Have you ever cooked one? Does it look intimidating? I used to think so, but now I cut them up with ease. It really doesn’t take a lot of time or effort…..and the payoff is amazing! So, let me show you how to cut one so you can enjoy them this season. If your dad didn’t grow any for your 16 month old, then you can pick them up at your local produce market – and they’re cheap!

Grab a cutting board and a large chef’s knife (if Sarah Anne is reading this, please do not try this with your dinky kitchen knives, thank you). Now, cut the bottom off. You’ll do this to give you a level surface. Otherwise, it could rock around…….rocking vegetables + sharp knife = bad things. Trust me. By the grace of God, I still have all my body parts.

Then cut the top off too. It doesn’t have anything to do with balance, we just want to get rid of the stem. It shouldn’t be very hard for you to cut off the top and bottom if you have a good, sharp knife. See this post about knives and you’ll thank me later.

Do you have a vegetable peeler? If not, you really should get one. They’re not very expensive and you can use them for tons of stuff in the kitchen. I think I have about three different kinds…..and I use them all a lot! This particular one works best for squash. I think I picked it up at Ikea. Glory! I love Ikea. If you’ve never been, please make plans to go. It would make a lovely family vacation destination. Ikea = the happiest place on Earth! Oh, and you could probably find this at any store in the kitchen section. If you don’t have one, another type would probably work. I’m not sure though because I always use this one. I’m not a lot of help, am I?

I like to lay mine down on the cutting board and run the peeler from top to bottom. I realize that it means that I’m bringing a sharp object toward myself instead of pushing it away, but this works best for me. I can do it quick and easy……and I promise I’m careful. I do not let the fact that Annie is pulling all my cookbooks off the shelf distract me. It will be fairly easy to get the peeling off. Just go top to bottom all the way around the squash.

If you’re scared to have sharp objects close to your body, then you can stand your squash up and peel it from top to bottom. I think it’s a tad bit harder, but it does get the job done…..and might be more safe. However, I am not the safety police. Just last night I dropped 4 silver, HEAVY charger plates on my foot and now I have a huge goose egg on it. Oops. So, try not to take safety tips from me. Here is my squash, totally peeled. Pretty!

Take your big, gigantic knife and half that baby right down the middle, vertically. It might be a little difficult, but it’s way easier than cutting a pumpkin. Shew!

Get a spoon and use it to scoop out the innards. Push the spoon around the outer parts of the cavity, like so. That sorta cuts the membranes away and makes it easier to get all the goop out.

Now, you can dice it up and microwave, bake, or boil it. This particular batch I microwaved and then pureed. If you want to bake it, just toss it with a little olive oil and then lay out on a cookie sheet. Sprinkle with cinnamon sugar and bake until it’s tender. Delicious!

My favorite way to serve it is Pioneer Woman’s way. She purees the cooked squash and then adds two tablespoons of maple syrup, one half stick of butter, and a dash of salt. Heavenly! See how easy that was!?

Another option is to cut off the top and bottom, half the squash and take out the innards, and then lay the squash, peeling on, in a large baking dish. Add a bit of water and bake at 350 until it’s tender. Then you can scoop out the pulp with a large spoon. Either way, you need to try some. It will make you not dread winter so badly.

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About Stacy

Stacy is a Home Management Mentor, the author of two cookbooks, the creator of why-didn’t-I-think-of-that homemaking hacks, an expert on making real food taste lip-smacking delicious, and a Platinum Leader with Young Living Essential Oils. She loves butter, dessert, baking, organizing, and staying home with her husband and four hilarious kids. She believes if it's not easy, you won't do it - because she's lived it. She'll bring YOU the awesome so that you can get your home back into control. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

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That’s exactly how I do my butternut squash too. I’ll email you a recipe for butternut squash over havarti cheese grits – it’s the most awesome thing EVER. But if you’re not a grits person, you could substitute of course.

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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